Wild Boar Liver Spessartrauber Style

A delicious mushroom dish for any occasion!

In the once notorious ‘Wirtshaus im Spessart’ this dish could have been on the menu. It is also still very much appreciated in the Spessart and Odenwald.

Skin the wild boar liver, dry it and cut it into slices about 2 cm thick. Clean the mushrooms, rinse them, drain them briefly and cut them into thick slices. Remove the skin from the onion and chop finely. Rinse, dry and finely chop the parsley. Heat half of the butter in a frying pan and roast the liver slices in it for 3-4 minutes on both sides until pink, then season with salt and pepper and keep warm. Pour the fruit brandy into the roast stock and flambé, then extinguish with the wine and pour the resulting sauce over the slices of liver form. Roast the finely chopped onion in the remaining butter until light yellow, as well as the mushrooms. Season with salt, pepper and the juice of a lemon. Mix the eggs, stir into the mushrooms and fry, then sprinkle with the parsley.

Serve the mushrooms with the fried liver.

This goes well with it: Fresh, crusty white bread and a Riesling from Franconia.

This dish can be cooked just as well with the tasty deer liver or with the exceptionally fine roe deer liver. And instead of porcini mushrooms you can also use other wild mushrooms.

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